alessioisonfire

So tasty!

Ingredients

Dough:
250g plain flour
120ml water
60ml olive oil
1/2 tsp salt

Filling:
400g tofu
about 120ml unsweetened soya milk
2 stalks of celery
1 carrot
1 onion
1 courgette
4 tbsp nutritional yeast
2 tbsp tahini
2 tbsp olive oil
a pinch of paprika and kurkuma
a few splashes of soya sauce
a pinch of salt

Directions
1. start by making the dough so sift the flour and salt in a large bowl, mix well
2. then add the olive oil, water and with a fork combine everything together
3. knead well with your hands and make a ball of it
4. on a floured surface flatten it out with a rolling pin and place it in a baking tin of about 28cm
5. for the filling, cut in very small pieces your veggies (onion, celery, carrot and courgette)
6. add the oil to a preheated frying pan and sauté them until almost soft adding the salt halfway through
7. in a separate bowl/glass blend the tofu, nutritional yeast, tahini, soya milk, soya sauce, spices until smooth
8. one the veggies are soft add them to the tofu mixture
9. fill the dough making sure it’s even and bake for about 35/40 mins at 200C in a preheated oven

Dinner at the vegan bunnies’, R made sauerkraut lasagne

Ingredients
200g biscuits (digestives sort)
60 to 100g margarine
300ml soya cream (whipping one)
300ml your favourite soya yoghurt
4 tbsp icing sugar

Directions
1. cool the soya cream container and the beaters you will use in the fridge for about as long as you can, though if you’re short of time a half hour should also be okay
2. crush the biscuits in a bowl or a bag, you can also grind them
3. place the margarine in a small saucepan and melt it without boiling it
4. add the marg to the biscuits, mix well and then add the mixture to a cake tin
5. press well with a spoon or even with your hands and place the tin in the fridge
6. in a separate bowl whip the soya cream for a few minutes, then add the soya yoghurt and finally sift in the icing sugar (once you’ve added it help yourself with a spatula to incorporate it otherwise you’ll have sugar flying around when you start beating!)
7. set the cream/yoghurt mix on the base making sure it’s evenly spread and cool in the fridge for as long as possible (minimum 4 to 5 hours)

And this a picture of the yummy sauerkraut lasagne, though I don’t have the recipe!

Margherita with cheezly for the vegan bunnies..

Ingredients *makes 3 pizza bases*
350g plain flour + some extra for kneading
240ml water
5g yeast
a few pinches of salt
your favourite tomato sauce*
olive oil
vegan cheese

Directions
1. for the dough sift the flour and salt in a large bowl
2. melt the yeast in a glass with lukewarm water
3. gently add the water/yeast mixture to the flour little by little until you have a compact dough
4. transfer the dough on a flat pre-floured surface and knead for about 15 mins until you have reached what resembles a quite “fat” dough
5. cut it into three pieces and form three balls
6. cover with a damp cloth and leave to rise for about 4 to 5 hours
7. once the dough has risen spread some flour on your flat surface and flatten it out with a rolling pin (to be proper pizza it should only be done by hand, but it is quite difficult if you don’t make pizza on a regular basis. i tried myself and screwed up the first one, so i did the other two with the pin)
8. cover with a few generous tablespoons of *tomato sauce (i made mine the night before by lightly frying a mix of one diced onion, a carrot and a celery stick with 2 tbsp of olive oil. once the onion is transparent add some salt to help exude water and let go for another few mins. then add 750ml to a litre of passata and bring to a boil, let simmer for about 45 mins with a lid on. then blend everything and you have a very tasty but simple tom sauce)
9. grate some vegan cheese on top of it and drizzle with olive oil (i am not a big fan of vegan cheeses on their own but on pizza i found one that works quite well)
10. bake for about 10/15 mins in a preheated oven at 200 degrees

Ingredients *serves 2*
2 portions of jasmine or japanese rice (1 cup of dry rice)
200g tofu (cubed)
240ml water
60ml soya sauce
1/2 tbsp agave nectar
a few splashes of vegan worcester sauce
1 tbsp sunflower oil
assorted veggies (white cabbage, sprouts, broccoli, red pepper, french beans)
a pinch of salt

Directions
1. wash all the veggies and cut them in fairly small pieces and/or à la julienne
2. wash the rice in cold water and boil with a pinch of salt and cook until soft
3. heat up a frying pan and add the oil to it, when hot add the veggies and stir
4. cover and let them cook for about 10 mins stirring occasionally
5. in a separate glass mix the soya sauce, water, agave and vegan worcester
6. add the mixture to the pan with the veggies, add the cubed tofu and let simmer for a while until the tofu has soaked up some of the soya sauce colour
7. serve hot

This is so tasty and light.. it’s made with chickpea flour, potatoes, French beans and tomatoes.

Ingredients
250ml chickpea flour
500ml water
1 teaspoon of salt
—
8 small potatoes
a good handful of French beans
1 onion
1 tin of chopped tomatoes
3 tablespoons of olive oil
a few pinches of salt

Directions
1. combine flour and salt, add water little by little so that there are no lumps
2. set this aside for 3 or 4 hours
3. in the meantime, peel your potatoes, slice them very finely and do so with the onion too
4. wash the beans and cut them in half
5. heat up the olive oil in a pan and lightly fry the veggies until the potatoes are soft, adding salt halfway through so they can lose some water
6. add the tin of tomatoes and simmer for a bit until some of the liquid has evaporated
7. then pour the two mixtures in a baking tray and bake at 200 degrees for about 35 mins (you can do this in a frying pan as well if your oven sucks )

The vegan bunnies came to help eating them

Ingredients *for 12 cupcakes*

Cupcakes
250ml soya milk + 2 tbsp
200g plain flour
80ml sunflower oil
75g sugar
1 tsp apple vinegar
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp bicarb. of soda
1/2 tsp salt

Icing
125g icing sugar
60g margarine
60g soya butter
2 tbsp soya milk
2 tbsp cornflour

Directions
1. combine the soya milk and vinegar in a separate glass and leave to rest.
2. in a separate bowl sift the flour, salt, sugar, bicarb. of soda and baking powder
3. add the oil to the soya milk mixture and then the slowly add the wet ingredients to dry ones so to have a smooth batter
4. fill in your cupcake paper holders allowing a little space for the cake to rise. bake in the oven for about 20 mins at 200°C
5. to make the icing sift the icing sugar and cornflour in a bowl
6. work it for a bit with a spoon so that you won’t have sugar flying everywhere
7. beat for about 5 mins on high and then cover the cakes once they have cooled down

The new blender just made it so much creamier.
Recipe is still the same